So today we’ve been out of Lockdown 2 for a week. I’ve loved going out for lunch and doing a bit of Christmas shopping. I have avoided busy shops (crowds freak me out these days) and am keeping to the rules. Sadly not everyone is doing the same, with huge crowds in Regent Street and Knightsbridge over the weekend and the number of cases going up significantly all over London. Rumour has it that we’re heading into Tier 3 which really isn’t that different to Lockdown. Not looking forward to that.
The first vaccines were administered yesterday so at least we can see some sort of road to freedom there. But who knows when. This Covid journey has not been an easy one.
Though I have had some great and different experiences – including the Zoom cookalongs. Today we’re Zooming into the world of Parma Ham and making two simple and delicious dishes, led by fabulous Irish chef Clodagh McKenna.
The name Parma Ham is exclusively reserved for hams bearing the Ducal Crown. They are produced in Parma according to the strict rules defined by the Consortium. There are only four ingredients in Parma Ham: Italian pork, air, salt and time. Hams are salted, aged for a minimum of one year and then dried in well-ventilated rooms before being hung in cellar-like rooms to complete the airing. And it’s delicious!
What’s on the menu
Here’s my delightful box of ingredients.
For the first dish I made creamy, herby mushrooms on sourdough toast.
All topped with the sweetest, softest Parma Ham. A totally fabulous combination.
For the second course I prepared Clodagh’s mouthwatering Creamy Pasta Amore with Parma Ham and Italian flat leaf parsley. She also taught me a new way to cook pasta, boiling it for a couple of minutes less than the packet instructions, turning the heat off and leaving it in the hot water until you are ready to mix it with the sauce. The most perfect linguine I’ve ever produced – gonna do that all the time from now. Thank you Clodagh.
Here she is taking some shots for her instagram. Doesn’t her kitchen look lovely. And can you spot me in my chef’s hat?
Here are printable versions of the recipes so it’s easy for you to make at home.
Creamed wild mushrooms & Parma Ham sourdough toasts
Equipment
- Frying pan
Ingredients
- 40 g butter
- 1 tbsp olive oil
- 500 g mixed wild mushrooms sliced
- 2 shallots chopped
- 2 cloves garlic peeled and chopped
- 1 lemon juice and zest
- 1 tbsp fresh tarragon chopped
- 4 slices sourdough bread toasted
- 8 slices Parma Ham
- Sea salt and freshly ground black pepper
Instructions
- Place a frying pan over a medium heat and add the butter and olive oil. Once the butter has melted stir in the sliced mushrooms. Toss and cook for five minutes, then add in the shallots and garlic and continue to cook for a further two minutes. Next stir in the cream, zest and juice of 1 lemon and fresh tarragon. Season with salt and pepper and cook for another two minutes.
- Spoon the creamed mushrooms over the hot toast, arrange two slices of the Parma Ham on top of each toast and serve.
Creamy pasta amore with Parma Ham and Italian flat leaf parsley
Ingredients
- 500 g linguine
- 8 slices Parma Ham snipped into small pieces
- 3 tbsp unsalted butter cubed
- 1 tsp freshly cracked black pepper
- 200 g Parmesan finely grated
- 100 g Pecorino finely grated
- 1 tbsp Italian flat leaf parsley
- Sea salt
Instructions
- Place a large saucepan of water oveer a high heat and bring to the boil. Season with sea salt and stir in the pasta. Once cooked, drain and reserve a cup of the pasta cooking water.
- Meanwhile, melt two tablespoons of the butter in a large frying pan over a medium heat. Add the freshly cracked black pepper and cook, swirling pan until toasted, about one minute.
- Add half a cup of the rserved pasta water to the pan and bring to a simmer. Stir in the pasta and remaining butter. Reduce the heat to low and add the grated parmesan cheese, stiring and tossing with tongs until melted. Remove the pan from the heat. Add the grated Pecorino chese, stirring and tossing until the cheese melts and the sauce coats the pasta. Stir in the flat leaf parsley.
- Transfer the pasta to warm bowls, arrange the Parma Ham on top and serve.
You can find out more about Parma Ham and some more great recipes here.
